Shez’s Pantry Challenge: Liz Ellis’s Stuffed Zucchini
A light vegetarian meal or the perfect side to any dish. Laura Scherian chooses a range of ingredients from Channel 9 commentator Liz Ellis’ pantry, fridge and veggie garden to create Feta Topped Stuffed Zucchinis.
Now it’s your turn to challenge Scherian! Enter Shez’s Pantry Challenge now to receive a personalised recipe and how to video from Shez herself!
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Liz Ellis’s Stuffed Zucchini Recipe
INGREDIENTS (MAKES 4)
2 large zucchinis, cut in half and deseeded
125g pearl cous cous, cooked according to the packet in chicken stock
½ capsicum, diced
½ red onion, diced
2 garlic cloves, crushed
mixed cherry tomatoes, diced
1 handful baby spinach, chopped
2 handfuls mixed herbs, chopped (I used parsley and basil)
marinated feta cheese
Preheat oven to 180o, line a baking tray with baking paper and place zucchini halves cut side up. Drizzle with olive oil, season and place in oven for 10-15 minutes, then set aside.
Heat 2 tablespoons of olive oil in a fry pan over medium heat. Sauté onion and capsicum for 3-4 minutes until it starts to soften, add garlic and cook for 1-2 minutes.
Add, cherry tomatoes and continue to sauté until they start to blister. Finally, gently mix through chopped spinach and herbs. Add salt and pepper to taste.
Remove from heat and spoon mixture into zucchinis.
Top with feta and place in oven for approximately 15 minutes, or until zucchini is soft and mixture is starting to brown.
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